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Useonlythebroilerpanandgridprovidedwiththeappliance.
Itisdesignedtodrainjuicesandhelppreventspatterand
smoke.
Forproperdraining,donotcoverthegridwithfoil.The
bottomofthepanmaybelinedwithaluminumfoilforeasier
cleaning.
Trimexcessfattoreducespattering.Slittheremainingfaton
theedgestopreventcurling.
Pulloutovenracktostoppositionbeforeturningorremoving
food.Usetongstoturnfoodtoavoidthelossofjuices.Very
thincutsoffish,poultryormeatmaynotneedtobeturned.
Afterbroiling,removethepanfromtheovenwhenremoving
thefood.Drippingswillbakeonthepanifleftintheheated
oven,makingcleaningmoredifficult.
To Broil:
Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe.
Close the door.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
To Custom Broil:
Changing the temperature when custom broiling allows more
precise control when cooking. The lower the temperature, the
slower the cooking. Thicker cuts and unevenly shaped pieces of
meat, fish and poultry may cook better at lower broiling
temperatures.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press the TEMP "up" or "down" arrow pad to enter a
temperature other than 500°F (260°C). The broil range can be
set between 170°F and 500°F (77°C and 260°C).
4. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
5. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1)to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
COOK TIME
RACK (in minutes)
FOOD POSITION SIDE 1 SIDE 2
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish
Fillets 1/4-1/2in. 4 8-10 4-5
(.6-1.25 cm) thick
Steaks 3/4-1in. 4 16-18 8-9
(2-2.5 cm) thick
Frankfurters 4 5-7 3-4
*Ground meat patties
3/4in. (2 cm) thick
well done 4 13-14 7-8
Ham slice, precooked
1/2in. (1.25 cm) thick 4 8-10 4-5
Lamb chops
1 in. (2.5 cm) thick 4 14-17 8-9
Pork chops
1 in. (2.5 cm) thick 4 20-22 10-11
Steak
1 in. (2.5 cm) thick
medium rare 4 14-15 7-8
medium 4 15-16 8-9
well done 4 18-19 9-10
* Place up to 12 patties, equally spaced, on broiler grid.
Food Poisoning Hazard
Do not let food sit in oven more than one hour
before or after cooking.
Doing so can result in food poisoning or
sickness.
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically. Delay start should not be used for food such as
breads and cakes because they may not bake properly.
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